Crunchy pecan puffs (Created by Alexandre Bourdeaux - Technical advisor - CHOCOLATE ACADEMY™ centre Belgium)


Ingredients Preparation
125 g milk
245 g water
6 g salt
15 g sugar
125 g butter
Boil milk, water, salt, sugar and butter together.
Take away from the heat.
210 g flour Stir in the flour and mix well until homogenous. Put back on the heat and stir dry.
280 g eggs Add the eggs with a spatula in 3 goes.
Spread out on a baking tray and bake 15 minutes at 210°C and then 10 minutes at 190°C (or 12 minutes at 190°C and 8 minutes at 170°C in a hot air oven).

Pistachio crunch

Ingredients Preparation
300 g butter
360 g candied sugar
360 g flour
3 g salt
120 g pistachio bresilienne Callebaut® NAO-CR-PI3724-T66
Mix together into a paste.
Leave to cool in the refrigerator.

Bake for 15 minutes at 220°C and then leave to dry at 170°C for 10 minutes.

Pecan mousseline

Ingredients Preparation
620 g milk
100 g egg yolks
85 g sugar
55 g maize starch
Prepare an anglaise and leave to cool in the KitchenAid
20 g gelatine mass Mix in the gelatine mass.
160 g butter Mix in the melted and cooled butter at 35°C.
165 g lightly roasted pure pecan paste Callebaut® NPO-PE1-T62 Mix in the pure pecan paste.
Leave to cool in the refrigerator.

Pistachio plaquettes

Ingredients Preparation
1000 g white chocolate Callebaut® W2NV
120 g pure pistachio paste Callebaut® NPO-PI1-T62
Pistachio bresilienne Callebaut® NAO-CR-PI3724-T66
Mix the precrystallised chocolate with the pure
pistachio paste and the pistachio pieces.
Immediately spread out in extremely thin layers. Leave to harden and cut out the desired shapes.